Oven Fried Provolone Stuffed Chicken Breasts

Cream Cheese Spinach Stuffed Chicken is so juicy and tasty. Searing on the stove first gives it beautiful color, then finishing it off in the oven ensures it’s cooked without drying out. This recipe serves 6 if you cut the stuffed chicken breasts in half.

They’re as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they’re quickly baked in a hot oven. Serve with something fresh — <a href="https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde">a big green salad</a>, perhaps — to balance the wonderful richness of this nostalgic number.

Tender, perfectly seasoned, and juicy oven-baked chicken breasts are done in 20 minutes and are ideal for a quick dinner or meal prep.

Recipe VIDEO above. My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's cooked through. 

Oven baked chicken breast is coated in a simple, but complex flavorful seasoning mixture, baked to tender and moist perfection in less than 20 minutes! It&#039;s a foolproof, delicious weeknight dinner go-to that will never let you down.

These crunchy, cheesy breaded chicken breasts are baked, not fried, making for hands-off cooking and easy cleanup. Instead of relying on a typical three-part dredge — with flour, eggs and bread crumbs — this recipe uses mayonnaise to help the bread crumbs adhere to the chicken. The mayonnaise does the job beautifully, adding flavor and moisture in the process. Tossing the panko-Parmesan mixture in olive oil helps the bread crumbs brown in the oven, mimicking the crisp texture of a fried cutlet but with way less oil. Serve with a simple green salad or your favorite sauce for dipping, as these breaded chicken cutlets are essentially large-format, dinner-friendly chicken tenders.